WO2022114649A1 - Appareil de cuisson et son procédé de commande - Google Patents

Appareil de cuisson et son procédé de commande Download PDF

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Publication number
WO2022114649A1
WO2022114649A1 PCT/KR2021/016816 KR2021016816W WO2022114649A1 WO 2022114649 A1 WO2022114649 A1 WO 2022114649A1 KR 2021016816 W KR2021016816 W KR 2021016816W WO 2022114649 A1 WO2022114649 A1 WO 2022114649A1
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WO
WIPO (PCT)
Prior art keywords
food material
temperature
heating
cooking
internal temperature
Prior art date
Application number
PCT/KR2021/016816
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English (en)
Korean (ko)
Inventor
시노하라노부히코
아라키카츠노리
Original Assignee
삼성전자주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2020196030A external-priority patent/JP2022084280A/ja
Application filed by 삼성전자주식회사 filed Critical 삼성전자주식회사
Priority to US17/531,362 priority Critical patent/US20220163214A1/en
Publication of WO2022114649A1 publication Critical patent/WO2022114649A1/fr

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D23/00—Control of temperature
    • G05D23/19—Control of temperature characterised by the use of electric means
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F3/00—Input arrangements for transferring data to be processed into a form capable of being handled by the computer; Output arrangements for transferring data from processing unit to output unit, e.g. interface arrangements
    • G06F3/01—Input arrangements or combined input and output arrangements for interaction between user and computer
    • G06F3/048—Interaction techniques based on graphical user interfaces [GUI]
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves

Definitions

  • the present invention relates to a cooking appliance.
  • a cooking appliance is a home appliance that cooks food by heating, and in recent years, heating of the food is controlled according to a change in temperature or state of the food.
  • a conventional cooking appliance includes a temperature sensor for detecting the surface temperature of the food material, estimating the internal temperature of the food ingredient from the surface temperature of the food ingredient sensed by the temperature sensor, and estimating the internal temperature of the food ingredient based on the internal temperature of the food ingredient Heat cooking is performed to effectively increase the taste component.
  • the user has to adjust the heating degree of the ingredients in order to cook the ingredients with a preferred texture and taste, and to cook two or more kinds of ingredients at the same time, the location or cooking conditions of each ingredient must be manually set. This makes the work by the user complicated and difficult.
  • a cooking device capable of automatically cooking food ingredients with a preferred texture and taste without requiring a complicated operation from a user, and a method for controlling the same.
  • a cooking appliance includes: a cooking chamber; a heating unit for heating the inside of the cooking chamber; a temperature sensing unit provided inside the cooking chamber and configured to sense a temperature of the food material when the food material is disposed in the cooking chamber; and determining a condition including a target temperature increase rate and a target reached internal temperature based on the type and size of the food material, and the food material determined based on the condition and the temperature of the food material sensed by the temperature sensing unit It includes; a processor that adjusts the output of the heating unit based on the internal temperature.
  • the cooking device may include: a three-dimensional measurement unit configured to sense a three-dimensional shape of the food material; and a photographing unit that captures the inside of the cooking chamber to obtain an image of the food material, wherein the processor may determine the type and size of the food material based on the three-dimensional shape of the food material and the image of the food material.
  • the processor controls the heating unit to perform a heating operation in a first temperature range until the internal temperature of the food material reaches a first set temperature, and the internal temperature of the food material is equal to or higher than the first set temperature and a second setting It is possible to control the heating unit to perform a second temperature range heating operation in which the rate of increase of the internal temperature of the food material follows the target temperature increase rate in the range of the temperature or less.
  • the processor may control the heating unit to perform a third temperature range heating operation until the internal temperature of the food material reaches the target internal temperature when the internal temperature of the food material reaches the second set temperature have.
  • the cooking appliance further includes a control panel, wherein the processor controls the heating unit to end the heating operation when the internal temperature of the food material reaches the second set temperature, and the internal temperature of the food material is the When the target internal temperature is reached, the control panel may be controlled to output a cooking completion notification.
  • the processor may determine the surface state of the food material based on the image of the food material, and control the heating unit to end the heating operation based on the surface state of the food material.
  • the cooking appliance may further include a control panel configured to receive a user input, and the processor may determine the condition based on heating and cooking setting information input from the user through the control panel.
  • the processor may determine a surface temperature of the food material based on an output of the temperature sensing unit, and determine an internal temperature of the food material based on the surface temperature of the food material.
  • the heating unit may include a plurality of heaters; and a plurality of motors for transmitting rotational force corresponding to each of the plurality of heaters, wherein the processor includes, when a plurality of food materials are disposed in the cooking chamber, based on the three-dimensional shape and image of each of the plurality of food materials determines an area in which each of the food materials is disposed, and rotates the plurality of heaters by controlling the plurality of motors so that the area in which each of the plurality of food materials is disposed is included in a heating area heated by at least one of the plurality of heaters can do it
  • the plurality of ingredients includes a first ingredient and a second ingredient
  • the processor sets the internal temperature of the first ingredient to a first setting so that heating and cooking of each of the first ingredient and the second ingredient is simultaneously completed.
  • the heating time when the temperature is less than or exceeding the second set temperature may be adjusted to correspond to the heating time of the second food material.
  • a method of controlling a cooking appliance comprising a cooking chamber, a heating unit for heating the inside of the cooking chamber, and a temperature sensing unit provided inside the cooking chamber and sensing the temperature of the food material when the food material is disposed in the cooking chamber, determining a condition including a target temperature increase rate and a target internal temperature based on the type and size of the food material; and adjusting the output of the heating unit based on the internal temperature of the food material determined based on the condition and the temperature of the food material sensed by the temperature sensing unit.
  • the control method of the cooking appliance is based on a three-dimensional shape of the food material detected by a three-dimensional measuring unit of the cooking appliance when the food material is disposed in the cooking chamber and an image of the food material obtained by a photographing unit of the cooking appliance to determine the type and size of the food material; may further include.
  • Adjusting the output of the heating unit may include controlling the heating unit to perform a heating operation in a first temperature range until the internal temperature of the food material reaches a first set temperature; Controlling the heating unit to perform a second temperature range heating operation in which the rate of increase of the internal temperature of the food material follows the target temperature increase rate in the range where the internal temperature of the food material is higher than the first set temperature and less than or equal to the second set temperature may include;
  • Adjusting the output of the heating unit is to perform a third temperature range heating operation until the internal temperature of the food material reaches the target reached internal temperature when the internal temperature of the food material reaches the second set temperature It may include; to control the heating unit.
  • the cooking appliance may further include a control panel, and adjusting the output of the heating unit may include: controlling the heating unit to terminate the heating operation when the internal temperature of the food material reaches the second set temperature; and controlling the control panel to output a cooking completion notification when the internal temperature of the food material reaches the target internal temperature.
  • Adjusting the output of the heating unit may include: determining a surface state of the food material based on the image of the food material; It may include; controlling the heating unit to end the heating operation based on the surface state of the food material.
  • the cooking appliance further includes a control panel that receives a user input, and the method for controlling the cooking appliance includes determining the heating and cooking conditions based on heating and cooking setting information input from a user through the control panel. ; may be further included.
  • the control method of the cooking appliance may include: determining a surface temperature of the food material based on an output of the temperature sensor; It may further include; determining the internal temperature of the food material based on the surface temperature of the food material.
  • the heating unit may include a plurality of heaters; and a plurality of motors for transmitting rotational force in response to each of the plurality of heaters, wherein the control method of the cooking appliance includes, when a plurality of ingredients are disposed in the cooking chamber, the three-dimensional shape and image of each of the plurality of ingredients determining an area in which each of the plurality of food materials is disposed based on; It may further include; controlling the plurality of motors to rotate the plurality of heaters so that the region in which each of the plurality of food materials is disposed is included in the heating region.
  • a heating time when the internal temperature of any one of the plurality of ingredients is less than a first preset temperature or greater than a second preset temperature so that the heating and cooking of each of the plurality of ingredients is completed at the same time may further include; adjusting to correspond to the heating time of the other one of the plurality of ingredients.
  • food ingredients can be automatically cooked with a suitable texture and taste without requiring a complicated operation from the user.
  • FIG 1 and 2 are perspective views of a cooking appliance according to an exemplary embodiment.
  • FIG 3 is a view illustrating the inside of a cooking chamber of a cooking appliance according to an exemplary embodiment from the front.
  • FIG. 4 is a control block diagram of a cooking appliance according to an exemplary embodiment.
  • FIG. 5 is a graph illustrating a relationship between an increase rate and a texture of a food ingredient when the internal temperature of the ingredient is between 50° C. and 60° C. in the cooking appliance according to an embodiment.
  • FIG. 6 is a graph illustrating a relationship between an internal temperature of a food ingredient and a texture of the ingredient in the cooking appliance according to an exemplary embodiment.
  • FIG. 7 and 8 are flowcharts illustrating a control method when a cooking appliance performs heating and cooking according to a type and size of a food material according to an exemplary embodiment.
  • FIG. 9 is a diagram illustrating a photographed image of leafy vegetables in a cooking chamber obtained by a photographing unit of a cooking appliance according to an exemplary embodiment.
  • FIG. 10 is a timing chart when a cooking appliance performs a heating operation on leafy vegetables according to an exemplary embodiment.
  • FIG. 11 is a diagram illustrating an image of root vegetables in a cooking chamber obtained by a photographing unit of a cooking appliance according to an exemplary embodiment.
  • FIG. 12 is a timing chart when a cooking appliance performs a heating operation on root vegetables according to an exemplary embodiment.
  • FIG. 13 is a timing chart illustrating an operation of a cooking appliance for leafy vegetables according to an exemplary embodiment.
  • FIGS. 14 and 15 are diagrams illustrating a control panel of a cooking appliance according to an embodiment.
  • 16 is a view illustrating the inside of a cooking chamber of a cooking appliance according to an exemplary embodiment from the front.
  • 17 is a perspective view of an upper heater according to an exemplary embodiment.
  • FIG. 18 is a cross-sectional view of an upper heater according to an exemplary embodiment.
  • FIG. 19 schematically illustrates an example of arrangement of an upper heater in a cooking chamber according to an embodiment.
  • 20 is a control block diagram of a cooking appliance according to an exemplary embodiment.
  • FIG. 21 shows images of a plurality of ingredients captured by a photographing unit of a cooking appliance according to an exemplary embodiment.
  • FIG. 22 is a timing chart illustrating an operation of a cooking appliance according to an exemplary embodiment.
  • FIG. 23 is a diagram illustrating a configuration of a temperature sensing unit of a cooking appliance according to an exemplary embodiment.
  • first may be referred to as a second component
  • second component may also be referred to as a first component
  • ⁇ part may mean a unit for processing at least one function or operation.
  • the terms may mean at least one process processed by at least one hardware such as a field-programmable gate array (FPGA) / application specific integrated circuit (ASIC), at least one software stored in a memory, or a processor. have.
  • FPGA field-programmable gate array
  • ASIC application specific integrated circuit
  • the upper side in the vertical direction is referred to as “upper” and the lower side is referred to as “lower”
  • the opening and closing door side is referred to as “front” and the opposite side of the opening and closing door is referred to as “rear”
  • the opening and closing door is provided
  • the left side is referred to as “left” and the right side is referred to as “right”.
  • the first embodiment basically describes a cooking appliance that automatically heats and cooks a single ingredient.
  • FIG. 1 and 2 are perspective views of a cooking appliance 1 according to an embodiment
  • FIG. 3 is a view showing the inside of the cooking chamber 12 of the cooking appliance 1 according to an embodiment from the front
  • FIG. 4 is It is a control block diagram of the cooking appliance 1 according to an embodiment.
  • a cooking appliance 1 may be a convection oven.
  • the cooking appliance 1 includes a housing 10 , a heating unit 20 , a temperature sensing unit 30 , a three-dimensional measuring unit 40 , a photographing unit 50 , and a high temperature sensing unit 60 , and , a display unit 70 , an operation unit 72 , a storage unit 80 , and a control unit 90 .
  • the housing 10 is in the form of a rectangular parallelepiped box including an opening provided on the front side. However, the housing 10 may be provided in various forms, depending on the embodiment.
  • the inner space of the housing 10 constitutes a cooking chamber 12 in which food materials are disposed. Food materials are arranged in the cooking chamber 12 .
  • the ingredients may be meat, fish, vegetables, or other types of food that require cooking or overheating.
  • An opening/closing door 14 for opening and closing the cooking chamber 12 is provided on the front surface (opening surface) of the housing 10 .
  • the cooking compartment 12 is provided with a loading shelf 16 .
  • the loading shelf 16 is constituted by integrally combining a rectangular frame member made of a wire and a plurality of rod members extending in the front-rear direction inside the frame member and aligned in the left-right direction. Both ends of the stacking shelf 16 in the left and right directions are supported on the side wall of the housing 10 , that is, a side portion that partitions the cooking chamber 12 .
  • a tray 18 may be mounted on the loading shelf 16 .
  • the tray 18 is a plate-shaped member made of a metal material (for example, iron). Food materials are loaded on the tray 18 .
  • the heating unit 20 heats the inside of the cooking chamber 12 .
  • the heating unit 20 may include a plurality of heaters.
  • the plurality of heaters may include an upper heater 22 , a lower heater 24 , and a convection heater 26 .
  • the upper heater 22, the lower heater 24, and the convection heater 26 are individually and independently configured to be able to control the output.
  • the upper heater 22 is provided on the upper wall of the housing 10 , that is, on the upper surface that partitions the cooking chamber 12 .
  • the lower heater 24 is provided on the bottom wall of the housing 10 , that is, on the lower surface that partitions the cooking chamber 12 .
  • the upper heater 22 and the lower heater 24 are each constituted by heating wires that generate heat by energization.
  • the upper heater 22 and the lower heater 24 may each be constituted by an infrared heater emitting infrared rays or a combination of a heating wire and an infrared heater.
  • Two convection heaters 26 may be provided on the rear wall of the housing 10 , that is, at the center portion in the left and right directions from the rear wall partitioning the cooking chamber 12 , divided vertically and horizontally.
  • the number of convection heaters 26 is not limited.
  • the convection heater 26 is a so-called convection heater.
  • the convection heater 26 has a centrifugal fan 27 and a heat generating unit 28 .
  • the centrifugal fan 27 is disposed behind the air outlet 29 formed on the rear surface of the cooking chamber 12 .
  • the centrifugal fan 27 sends the air heated by the heat generating unit 28 into the cooking chamber 12 .
  • the heat generating part 28 is comprised by the heating wire which heat
  • the heat generating part 28 is provided to surround the periphery of the centrifugal fan 27 .
  • the convection heater 26 circulates air in the cooking chamber 12 by rotating the centrifugal fan 27 .
  • the output of the heating unit 20 is adjustable.
  • the output of the heating unit 20 depends on the number of heaters in the driving state among the plurality of heaters, in this example, the upper heater 22, the lower heater 24, and the convection heater 26, and the output of the heater in the driving state. do.
  • the output of the heating unit 20 increases as the number of heaters in the driving state among the plurality of heaters increases.
  • the output of the heating unit 20 increases.
  • a plurality of heaters included in the heating unit 20 in this example, the upper heater 22 , the lower heater 24 , and the convection heater 26 are respectively continuously driven and intermittently driven. It can be switched to a running state.
  • the upper heater 22, the lower heater 24, and the convection heater 26 in the intermittent driving state drive only the preset driving time with a preset driving cycle.
  • the upper heater 22 , the lower heater 24 , and the convection heater 26 may change the ratio of the driving period to the driving time in an intermittent driving state, respectively.
  • the temperature sensor 30 may be provided inside the cooking chamber 12 to sense the temperature of the food material.
  • the temperature sensing unit 30 is configured to sense the internal temperature of the food material.
  • the temperature sensor 30 of this example senses the surface temperature of the food material in a non-contact manner.
  • the temperature sensing unit 30 may include a plurality of infrared sensors.
  • the temperature sensor 30 may be installed on the upper surface of the cooking chamber 12 .
  • the temperature sensing unit 30 detects the heat distribution of the target area including the food material by scanning almost all areas of the upper surface of the tray 18 .
  • the sensing result of the temperature sensing unit 30 (information indicating the surface temperature of the target area including the food material) may be transmitted to the control unit 90 .
  • the three-dimensional measuring unit 40 acquires three-dimensional information representing the three-dimensional shape of the food material by sensing the three-dimensional shape of the food material disposed in the cooking chamber 12 .
  • the three-dimensional information includes three-dimensional coordinates indicating the three-dimensional shape of the food material.
  • the three-dimensional measurement unit 40 is an example of a planting information detection unit.
  • the three-dimensional measuring unit 40 is constituted by a known three-dimensional measuring device such as a time of flight (TOF) camera or a stereo camera.
  • the measurement result (three-dimensional information of the food material) of the three-dimensional measurement unit 40 may be transmitted to the control unit 90 .
  • the photographing unit 50 acquires a photographed image of the food material F by photographing the food material disposed in the cooking chamber 12 . That is, the photographing unit 50 may acquire an image of the food material by photographing the inside of the cooking chamber 12 .
  • the photographing unit 50 is an example of a planting information sensing unit.
  • the photographing unit 50 is configured of a known photographing device such as a charge coupled device (CCD) camera or a complementary metal oxide semiconductor (CMOS) camera.
  • CMOS complementary metal oxide semiconductor
  • the photographing unit 50 is disposed at a central position in the front-rear direction from the upper left side of the housing 10 so as to photograph the ingredients in the cooking chamber 12 .
  • the captured image obtained by the photographing unit 50 is output to the control unit 90 .
  • the high temperature sensor 60 senses the temperature in the cooking chamber 12 .
  • the high temperature sensor 60 is installed in the cooking chamber 12 .
  • the internal temperature sensor 60 senses the temperature of the air at the installation location in the cooking chamber 12 .
  • the internal temperature sensing unit 60 is configured of a known temperature sensor such as a thermistor.
  • the detection result (information indicating the temperature in the cooking chamber 12 ) of the internal temperature detection unit 60 may be transmitted to the control unit 90 .
  • the display unit 70 displays information regarding heating and cooking.
  • the operation unit 72 receives a user's operation related to heating and cooking.
  • the display unit 70 and the operation unit 72 are provided above the opening of the cooking chamber 12 as the control panel 74 .
  • control panel 74 may be configured as a display device having a touch panel.
  • the manipulation unit 72 of this example may be configured as a touch panel.
  • the manipulation unit 72 may be composed of a physical manipulation button and a dial-type switch.
  • the control panel 74 displays heat-cooking setting information as information about heating-cooking. For example, as the setting information of heating and cooking, the output level of the heating unit 20, the time required for heating and cooking, and the operation mode of heating cooking such as manual (manual) cooking operation or automatic (automatic) cooking operation, etc. can be exemplified. have.
  • the control panel 74 may input heat cooking setting information or start and stop heating cooking by a user's touch manipulation. Information input from the control panel 74 may be transmitted to the control unit 90 .
  • the storage unit 80 stores various types of information.
  • the storage unit 80 includes a known storage device such as a hard disk drive (HDD) and a solid state drive (SSD).
  • the storage unit 80 is built in the cooking appliance 1 .
  • the storage unit 80 may be configured as an external storage device provided outside the housing 10 .
  • the storage unit 80 stores an image of a food ingredient prepared for each kind of ingredient.
  • a food ingredient video is a video of food ingredients.
  • the storage unit 80 stores the heating and cooking conditions prepared for each combination of the type and size of the food material.
  • the size of the food material is at least one of the thickness of the food material, the volume of the food material, the surface area of the food material, or the weight of the food material, or a combination of two or more thereof.
  • the size of the food material may be obtained by calculation based on the food material image.
  • the heating cooking condition is a condition for cooking the food material with a preferred texture and taste in heating and cooking the food material.
  • the heating and cooking conditions may include a target reached temperature of the internal temperature of the food material and a target temperature increase rate of the internal temperature of the food ingredient.
  • the heating and cooking conditions may refer to heating conditions and/or cooking conditions.
  • the heating cooking condition may be a condition for heating a food material and/or a condition for cooking the food.
  • the heating and cooking conditions include a temperature profile indicating a target value of a temperature transition at the time of heating a food material.
  • the temperature profile includes a target temperature increase rate and a target achieved temperature.
  • the target temperature increase rate is a rate at which the internal temperature of the food material rises toward the target internal temperature when the internal temperature of the food material is in the range of 50°C or higher and 60°C or lower.
  • the target temperature reached is a target temperature to which the internal temperature of the food material must be reached at the end of heating and cooking.
  • the control unit 90 comprehensively controls the operation of the cooking appliance 1 .
  • the control unit 90 includes a heating unit 20 , a temperature sensing unit 30 , a three-dimensional measuring unit 40 , a photographing unit 50 , a high temperature sensing unit 60 , and a display unit 70 . ), the operation unit 72 and the storage unit 80 are electrically connected to be able to communicate.
  • the control unit 90 is a controller based on a known microcomputer.
  • the control unit 90 includes a processor 92 that executes a program, and a memory 94 that stores various programs and data executed on the processor 92 .
  • control unit 90 includes at least one memory 94 in which a program for performing the above-described operation or an operation to be described later and various data necessary for executing the program are stored, and at least one processor 92 for executing the stored program. ) may be included.
  • the control unit 90 executes a program stored in the memory 94 to collect information input from the control panel 74 , the temperature sensing unit 30 , the three-dimensional measuring unit 40 , the photographing unit 50 , and the high temperature sensing unit Based on the information input from (60), the heating unit (20) is controlled.
  • control unit 90 controls the upper heater 22, the lower heater 24 and the convection heater ( 26) is controlled.
  • control unit 90 may adjust the output of the heating unit 20 based on the internal temperature of the food material and heating and cooking conditions.
  • the controller 90 may determine the type and size of the food material based on the three-dimensional shape of the food ingredient and the image of the food ingredient.
  • the control unit 90 recognizes the type of food material disposed in the cooking chamber 12 based on the three-dimensional information of the food material input from the three-dimensional measurement unit 40 and the photographed image of the food material inputted from the photographing unit 50 . do. Specifically, the control unit 90 determines the similarity of the two sides by comparing the ingredients included in the captured image with the ingredients included in each of the plurality of ingredients images stored in the storage unit (80). Then, the control unit 90 recognizes the type of the food material included in the food material image recognized to have the highest similarity as the type of the food material disposed in the cooking chamber 12 .
  • control unit 90 determines the suitability ( ⁇ ) of the food type based on the three-dimensional information of the food material input from the three-dimensional measuring unit (40). In addition, the control unit 90 estimates the size of the food material based on the three-dimensional information of the food material input from the three-dimensional measurement unit 40 and the photographed image of the food material input from the photographing unit 50 . Specifically, the control unit 90 estimates the two-dimensional size of the food material from the captured image, and estimates the thickness of the food material from the three-dimensional information of the food material (F). Then, the control unit 90 sets the heating and cooking conditions according to the estimated type and size of the food material.
  • FIG 5 is a graph showing the relationship between the texture of the food ingredient (F) and the rate of rise when the internal temperature of the food ingredient (F) is between 50 °C and 60 °C in the cooking appliance 1 according to an embodiment.
  • FIG. 5 shows data obtained by measuring the texture (texture) of a plurality of samples heated by varying the rate of increase of the internal temperature in the corresponding temperature range with respect to the potato with a texture evaluation device.
  • Vegetables which are a kind of food, cause a phenomenon (hardening phenomenon) that is mainly hardened in the temperature range of 50°C or higher and 60°C or lower when heated and cooked. This is because the cell wall of vegetables is destroyed and moisture is easily escaped, and specific enzymes such as pectinase are actively working in the corresponding temperature range. And, the softness of vegetables changes according to the rate of increase of the internal temperature of vegetables in the temperature range of 50 °C or more and 60 °C or less.
  • the softness of vegetables is relatively hard when the rate of increase of the internal temperature of vegetables is around 2.0 ° C/min as a boundary, and if it is less than that, the softness of vegetables is higher than that of the internal temperature of vegetables. The higher the ascent speed, the softer it is. For this reason, the target temperature increase rate of this example is set to 2.0 °C/min or more so that the softness of vegetables can be adjusted according to the type.
  • root vegetables correspond to root vegetables such as potatoes, carrots, and lotus roots
  • leaf vegetables correspond to leaf vegetables such as spinach, onions, and broccoli.
  • the target temperature increase rate differs depending at least on whether the ingredients are root vegetables, leafy vegetables, or fruits and vegetables. That is, the target temperature increase rate may be different depending on the type of food material.
  • the target temperature increase rate may vary depending on the type of root vegetable, such as potato, carrot, or lotus root, even if the ingredient is root vegetable.
  • the target temperature increase rate may vary depending on the type of leafy vegetables, such as spinach, onion, or broccoli, even if the food material is leafy vegetables.
  • the target temperature increase rate may vary depending on the type of fruits and vegetables, such as tomatoes, eggplants, cucumbers, or the like, even if the ingredients are fruits and vegetables.
  • FIG. 6 is a graph illustrating the relationship between the reaching point of the internal temperature of the food material F and the texture of the food material F in the cooking appliance 1 according to an embodiment.
  • FIG. 6 shows data measured by a texture evaluation device for a plurality of samples in which the internal temperature of the potato differs in temperature reached by heating.
  • Vegetables mainly cause a softening phenomenon (softening phenomenon) in a temperature range of more than 60° C. in heating and cooking. This is considered to be because the specific enzyme does not function and the pectin contained in the cell wall is decomposed by heat.
  • the softness of vegetables changes according to the temperature reached when the internal temperature of the vegetables is higher than 60°C.
  • the softness of vegetables becomes softer as the internal temperature of the vegetables is higher than 60° C., and the higher the internal temperature reached by the vegetables.
  • the target temperature reached in this example is set to 60°C or higher so that the softness of vegetables can be adjusted according to the type.
  • data on potatoes are exemplified in FIG. 6 , the same trend is confirmed in other root vegetables, leaf vegetables, and fruits and vegetables.
  • the control unit 90 adjusts the output of the heating unit 20 based on the heating and cooking conditions.
  • the control unit 90 executes a heating operation in a first temperature range and a heating operation in a second temperature range according to heating and cooking conditions.
  • the control unit 90 executes the third temperature range heating operation if necessary.
  • the first temperature range heating operation is a heating operation when the internal temperature of the food material is less than 50°C.
  • the second temperature range heating operation is a heating operation when the internal temperature of the food material is 50°C or higher and 60°C or lower.
  • the target temperature increase rate is used as the rate at which the internal temperature of the food material rises to the target internal temperature.
  • control unit 90 may control the heating unit 20 to perform a heating operation in the first temperature range until the internal temperature of the food material reaches a first set temperature (eg, 50 °C).
  • the control unit 90 the internal temperature of the food material is the first set temperature (for example, 50 ° C. or higher and the second set temperature (for example, in the range of 60 ° C or less, the rate of increase of the internal temperature of the food material is the target temperature increase rate) It is possible to control the heating unit 20 to perform a second temperature range heating operation that follows the.
  • the third temperature range heating operation is a heating operation when the internal temperature of the food material is higher than 60°C. Whether or not to execute the third temperature range heating operation is determined by the target reached temperature included in the heating and cooking conditions.
  • control unit 90 when the internal temperature of the food material reaches the second set temperature (for example, 60 °C, the internal temperature of the food material to reach the target temperature (for example, more than 60 °C) It is possible to control the heating unit 20 to perform the third temperature range heating operation until the time.
  • the second set temperature for example, 60 °C
  • the target temperature for example, more than 60 °C
  • the control unit 90 recognizes a food material area in which the food material is disposed in the cooking chamber 12 based on the photographed image of the food material input from the photographing unit 50 . In addition, the control unit 90 acquires the surface temperature of the food material area as the surface temperature of the food material based on the surface temperature of the target area input from the temperature sensing unit 30 . Then, the control unit 90 estimates the internal temperature of the food material based on the surface temperature of the food material. In other words, the control unit 90 may determine the surface temperature of the food material based on the output of the temperature sensor 30 , and determine the internal temperature of the food material based on the surface temperature of the food material.
  • the control unit 90 performs switching from the first temperature range heating operation to the second temperature range heating operation and from the second temperature range heating operation to the third temperature range heating operation based on the estimated internal temperature of the food material.
  • the control unit 90 ends the first temperature range heating operation and starts the second temperature range heating operation.
  • the control unit 90 also ends the second temperature range heating operation when the estimated internal temperature of the food material reaches 60° C. during execution of the second temperature range heating operation.
  • the control unit 90 of this example starts the third temperature range heating operation when the target temperature is higher than 60°C.
  • the control unit 90 ends the third temperature range heating operation when the estimated internal temperature of the food material reaches the target temperature during execution of the third temperature range heating operation.
  • FIG. 7 and 8 are flowcharts illustrating a control method when the cooking appliance 1 according to an exemplary embodiment performs heating and cooking according to the type and size of the food material.
  • the user In order to cook food materials using the cooking device 1 , the user first puts the food ingredients into the cooking chamber 12 . Next, the user executes an operation for setting the cooking method of the ingredients on the control panel 74 . The user also executes an operation instructing the start of heating and cooking on the control panel 74 . In this case, the cooking device 1 automatically heats and cooks the food material F disposed in the cooking chamber 12 .
  • the control unit 90 determines whether an operation instructing the start of heating and cooking has been input by the user (step ST1). Whether or not an operation instructing the start of heating cooking has been input is judged based on the operation on the control panel 74 . When it is judged that the operation instructing the start of heating cooking is not input (NO in ST1), the control part 90 does not start heating cooking but ends the process.
  • the control unit 90 When it is determined that an operation instructing the start of heating and cooking has been input (YES in ST1), the control unit 90 includes the temperature sensing unit 30, the three-dimensional measuring unit 40, the photographing unit 50, and the high temperature sensing unit ( 60), the input information is read (step ST2).
  • the control unit 90 controls the three-dimensional The type and size of the food material are recognized based on the information and the photographed image of the food material inputted from the photographing unit 50 (step ST3).
  • the control unit 90 sets heating and cooking conditions for the food material based on the type and size of the food material (step ST4).
  • a heating cooking condition suitable for the type and size of the food material is selected from a plurality of heating and cooking conditions stored in the storage unit 80 .
  • the heating and cooking conditions are selected in consideration of the cooking degree as well.
  • control part 90 performs heating-cooking of a food material according to the set heating-cooking condition (step ST5).
  • the control unit 90 estimates and monitors the internal temperature of the food material based on the surface temperature of the food material input from the temperature sensing unit 30 .
  • the control unit 90 drives at least one of the upper heater 22, the lower heater 24, and the convection heater 26 so that the internal temperature of the food material changes according to the temperature profile included in the heating and cooking conditions. heat the food
  • the control unit 90 first starts the heating operation in the first temperature range (step ST5-1).
  • the food in the cooking chamber 12 is heated by driving the heating unit 20 to a preset output according to heating and cooking conditions.
  • the control unit 90 determines whether or not the internal temperature of the food material has reached 50°C or higher (step ST5-2).
  • the control unit 90 determines that the internal temperature of the food material F is less than 50° C. (NO in ST5-2)
  • the execution of the first temperature range heating operation is continued.
  • the control unit 90 ends the first temperature range heating operation and starts the second temperature range heating operation (Ste ST5-3).
  • the food material in the cooking chamber 12 is heated by driving the heating unit 20 with a preset output to achieve a target temperature increase rate according to heating and cooking conditions.
  • the internal temperature of the food material in the cooking chamber 12 rises at the rate of 2.0 degreeC/min.
  • the rate of increase of the internal temperature of the food material is different depending on the type of the food material.
  • the destruction of the cell wall of the food material is promoted.
  • the control unit 90 determines whether or not the internal temperature of the food material is higher than 60°C (step ST5-4).
  • the control unit 90 continues the execution of the second temperature range heating operation.
  • the control unit 90 ends the heating operation in the second temperature range (step ST5-5).
  • the control unit 90 determines whether or not the target reached temperature included in the heating and cooking conditions is 60°C (step ST5-6).
  • the control unit 90 ends the heating and cooking.
  • the control unit 90 starts the third temperature range heating operation (step ST5-7).
  • the heating unit 20 is driven with a preset output so that the internal temperature of the food material reaches the target temperature according to the heating and cooking conditions to heat the food material in the cooking chamber 12 .
  • the control unit 90 determines whether or not the internal temperature of the food material F has reached a target reached temperature (step ST5-8). Here, when it is determined that the internal temperature of the food material has not reached the target temperature (NO in ST5-8), the control unit 90 continues the execution of the third temperature range heating operation. Also, when it is determined that the internal temperature of the food material has reached the target temperature (YES in ST5-8), the control unit 90 ends the third temperature range heating operation (step ST5-9).
  • the control unit 90 notifies the user of the completion of heating and cooking by lighting of a lamp provided as the display unit 70 on the control panel 74 or a buzzer sound provided in the cooking appliance 1 .
  • FIG. 9 is a diagram illustrating a photographed image of leafy vegetables Le in the cooking chamber 12 obtained by the photographing unit 50 of the cooking appliance 1 according to an embodiment
  • FIG. 10 is a diagram according to an embodiment. It is a timing chart when the cooking appliance 1 performs a heating operation on the leafy vegetables Le.
  • the control unit 90 controls the three-dimensional measurement unit Based on the three-dimensional information input from 40 and the photographed image of the food material F inputted from the photographing unit 50 , the type of food material F in the cooking chamber 12 (tray 18 ) (leaf vegetables Le ), or specific types of leafy vegetables Le) and size, and at the same time as shown in FIG. get the temperature
  • Leaf vegetables (Le) to be cooked are, for example, spinach, green vegetables, and the like.
  • the target temperature increase rate may be set to 2.1°C/min, and the target temperature to be reached may be set to 70°C.
  • the present invention is not limited to spinach or mustard spinach, and other leafy vegetables may be cooked by the cooking device 1 according to the operating method disclosed herein.
  • the first temperature range heating operation starts at the time t0 when the start instruction of heating and cooking is input, and ends at the time t1 when the internal temperature of the food material F reaches 50°C.
  • the heating unit 20 is driven to heat the leafy vegetables Le.
  • the upper heater 22 and the convection heater 26 are driven in a continuous driving state, respectively, and the lower heater 24 is not driven.
  • the driving state of the heating unit 20 in the first temperature range heating operation is not limited thereto, and the upper heater 22, the lower heater 24 and the convection heater ( 26), at least one heater may be driven in a continuous driving state or an intermittent driving state.
  • the heating unit 20 is driven to heat the leafy vegetables Le.
  • the upper heater 22 and the convection heater 26 are driven in an intermittent driving state, respectively, and the lower heater 24 is not driven.
  • the upper heater 22 and the convection heater 26 are turned off when the upper heater 22 is on, and the upper heater 26 is turned on when the convection heater 26 is on. 22) can be operated alternately to turn off.
  • the respective times during which the upper heater 22 and the convection heater 26 are operated may be the same, and in the second temperature range heating operation, the upper heater 22 and the convection heater 26 are respectively operated.
  • the total time that can be driven can be the same.
  • the driving state of the heating unit 20 is not limited thereto, and the internal temperature of the food material F rises toward 60 ° C. If possible, at least one of the upper heater 22 , the lower heater 24 and the convection heater 26 may be driven in a continuous driving state or an intermittent driving state.
  • the third temperature range heating operation starts at the time (t2) when the internal temperature of the food material (F) reaches 60°C, and the internal temperature of the food material reaches the target temperature (in this example, at the time (t3) at which it reaches 70°C)
  • the heating unit 20 is driven to heat the leafy vegetables Le.
  • the upper heater 22 and the convection heater 26 are continuous It is driven in a driving state, and the lower heater 24 is not driven.
  • the driving state of the heating unit 20 is not limited thereto, and the internal temperature of the food material F reaches the target temperature.
  • At least one of the upper heater 22 , the lower heater 24 , and the convection heater 26 may be driven in a continuous or intermittent driving state.
  • the leafy vegetables Le can be cooked with a moderately soft and preferred texture and taste.
  • FIG. 11 is a view illustrating an image of root vegetables Ro in the cooking chamber 12 obtained by the photographing unit 50 of the cooking appliance 1 according to an embodiment
  • FIG. 12 is a cooking appliance according to an embodiment.
  • (1) is a timing chart for performing a heating operation for root vegetables (Ro).
  • the control unit Reference numeral 90 denotes the type of food material F in the cooking chamber 12 (root vegetables Ro ), or a specific kind of root vegetable Ro) and size, as shown in FIG. 11 , recognizes the food material area FA in which the food material F is disposed, get the temperature
  • Root vegetables Ro to be cooked are, for example, potatoes and carrots.
  • the target temperature increase rate is set to 2.2 degreeC/min
  • the target achieved temperature is set to 95 degreeC.
  • the present invention is not limited to potatoes and carrots, and other root vegetables may be cooked by the cooking appliance 1 according to the operating method disclosed herein.
  • the first temperature range heating operation starts at the time t0 when the start instruction of heating and cooking is input, and ends at the time t1 when the internal temperature of the root vegetable Ro reaches 50°C.
  • the heating unit 20 is driven to heat the root vegetables Ro.
  • the upper heater 22 , the lower heater 24 , and the convection heater 26 may be continuously driven.
  • the driving state of the heating unit 20 is not limited thereto, and at least one of the upper heater 22 , the lower heater 24 and the convection heater 26 may be driven in a continuous or intermittent driving state. .
  • the second temperature range heating operation starts at the time t1 when the internal temperature of the root vegetables Ro reaches 50° C., and ends at the time t2 when the internal temperature of the root vegetables Ro reaches 60° C.
  • the heating unit 20 is driven to heat the root vegetables Ro.
  • the upper heater 22 and the lower heater 24 are driven in a continuous driving state
  • the convection heater 26 is driven in an intermittent driving state.
  • the driving state of the heating unit 20 is not limited thereto, and the upper heater 22, the lower heater 24 and the convection At least one of the heaters 26 may be driven in a continuous driving state or an intermittent driving state.
  • the third temperature range heating operation starts at the time (t2) at which the internal temperature of the root vegetables (Ro) reaches 60 °C, and the time (t3) at which the internal temperature of the root vegetables (Ro) reaches the target temperature (in this example, 95 °C) )
  • the heating unit 20 is driven to heat the root vegetables Ro.
  • the upper heater 22 and the convection heater 26 are is driven in a continuous driving state, and the lower heater 24 is not driven
  • the driving state of the heating unit 20 is not limited thereto, and the internal temperature of the root vegetables Ro is the target temperature
  • At least one of the upper heater 22, the lower heater 24, and the convection heater 26 may be driven in a continuous driving state or an intermittent driving state to reach .
  • Heating cooking may be performed by controlling the heating unit 20 so that the rate of increase of the internal temperature of the food material F in the range of °C or less is 2.0 °C/min or more.
  • the root vegetables Ro can be cooked with a moderately soft and preferred texture and taste.
  • the internal temperature of the food material F is in the range of 50 ° C. or higher and 60 ° C. or lower. F) is heated.
  • the food material (F) is vegetables, by setting the rate of increase of the internal temperature of the food material (F) to 2.0 °C/min or higher in the range of 50 ° C or higher and 60 ° C or lower, the degree of softening of the food material (F) tissue is increased or decreased.
  • the softness of the food material (F) can be adjusted. Accordingly, it is possible to cook the food material F automatically with a preferred texture and taste without requiring a complicated operation from the user.
  • the cooking appliance 1 when the internal temperature of the food material F reaches a target temperature set to 60° C. or higher, heating of the food material F is terminated.
  • the food material (F) is vegetables
  • the internal temperature of the food material (F) is 60 °C or higher
  • the higher the internal temperature the softer the food material (F) due to the decomposition of the pectin included in the cell wall. Therefore, the softness of the food material F can be adjusted by controlling the temperature to which the internal temperature of the food material F reaches.
  • the target temperature which is the target temperature at which the internal temperature of the food material F reaches by heating the food material F
  • the target temperature is set based on the kind of the food material F. Accordingly, if the food material (F) is vegetables, the food material (F) can be cooked to a desired softness according to the type.
  • FIG. 13 is a timing chart illustrating an operation of the cooking appliance 1 for leafy vegetables Le according to an exemplary embodiment.
  • the food ingredient F is heated by the heating unit 20 until the internal temperature of the food ingredient F reaches the target temperature in the third temperature range heating operation. ) was heated.
  • the control unit 90 controls the internal temperature of the food ingredient F in the third temperature range heating operation when the target reached temperature is a preset temperature (eg, 70° C. or less) Ends the heating of the food material F by the heating unit 20 before reaching the target reaching temperature.
  • the heating of the food material F by the heating unit 20 is performed in the second temperature range heating operation Terminates when it is finished.
  • the cooking device 1 includes a heating operation in a first temperature range, a heating operation in a second temperature range, and A third temperature range heating operation is executed.
  • the target reached temperature is set to 70 degreeC.
  • the control unit 90 of this example ends the heating of the leafy vegetables Le by the heating unit 20 . That is, the upper heater 22 , the convection heater 26 , and the lower heater 24 are turned off.
  • the leafy vegetables Le is heated to the target temperature by the residual heat in the cooking chamber 12 .
  • the heating cooking of the food material F is completed.
  • the control unit 90 notifies the user of the completion of heating and cooking by lighting of a lamp or a buzzer sound.
  • control unit 90 controls the heating unit 20 to end the heating operation when the internal temperature of the food material reaches the second set temperature (eg, 60° C.), and the internal temperature of the food material reaches the target
  • the control panel 74 may be controlled to output a cooking completion notification when the temperature (eg, 70° C. is reached).
  • the control unit 90 terminates the heating of the leafy vegetables (Le) by the heating unit 20 at the end of the second temperature range heating operation based on the temperature information in the cooking chamber 12 input from the oven temperature sensing unit 60 . You can decide whether to do it or not.
  • the controller 90 controls the heating unit 20 at the end of the second temperature range heating operation.
  • the control unit 90 heats the third temperature range even after the second temperature range heating operation is finished. Heating of the food material F by the heating part 20 is performed by driving
  • the control unit 90 may end the heating of the food material F by the heating unit 20 in the middle of the third temperature range heating operation.
  • the control unit 90 controls all the operations of the upper heater 22 , the convection heater 26 and the lower heater 24 .
  • the third temperature range heating operation may be operated for a period of time until it is determined that the residual heat is sufficient to heat the food material F to the target temperature.
  • the food material F is heated by the residual heat in the cooking chamber 12 .
  • the internal temperature may reach the target target temperature by residual heat in the cooking chamber 12 . According to this, the food material F can be cooked to a desired softness while saving energy of the cooking appliance 1 .
  • the heating unit 20 terminates the heating of the food material F. did.
  • the control unit 90 terminates the heating of the food material F by the heating unit 20 based on the surface state of the food material F.
  • the surface state of the food material F is, for example, the baked hue (color) and shrinkage degree of the food material F surface.
  • the control unit 90 recognizes the surface state of the food material (F) based on the photographed image of the food material (F) input from the photographing unit (50).
  • the photographing unit 50 is an example of a surface state detection unit.
  • control unit 90 determines the surface state of the food material F based on the image of the food material F, and operates the heating unit 20 to terminate the heating operation based on the surface state of the food material F. can be controlled
  • the heating of the food material F by the heating part 20 is complete
  • the surface state of the food material F changes with the advancing degree of the heating cooking of the food material F. Therefore, by terminating the heating of the food material F by the heating part 20 when the surface state of the food material F becomes a preset state through fire appropriately, the food material F is properly heated and cooked can do.
  • the cooking appliance 1 of the first embodiment recognizes the type and size of the food material F put into the cooking chamber 12, and determines the heating and cooking conditions of the food material F based on the type and size of the food material F. had it set up.
  • the cooking appliance 1 according to the third modified example when the user inputs setting information for heating and cooking through the control panel 74 , the heating and cooking conditions for the food material F according to the input setting information for heating and cooking This is set
  • the controller 90 may determine the heating and cooking conditions based on heating and cooking setting information input by the user through the control panel 74 .
  • the operation part 72 of the control panel 74 is comprised so that setting information of the heating and cooking regarding the target achieved temperature of the internal temperature of the food material F can be input.
  • setting information for heating and cooking information on the type of the food material F and information on the degree of cooking of the food material F are included.
  • the information about the cooking degree of the food material F is information regarding the softness when the food material F is heated and cooked.
  • the heating and cooking conditions are stored in the storage unit 80 by the number of combinations between the type of the food material F and the cooking degree of the food material F.
  • control unit 90 sets the heating and cooking conditions based on the setting information of the heating and cooking set in the operation unit 72 , and when the heating and cooking of the food material F is completed, the internal temperature of the food material F is the target reached temperature. Control the heating unit 20 to reach.
  • FIG. 14 and 15 are diagrams illustrating the control panel 74 of the cooking appliance 1 according to an embodiment.
  • the control panel 74 includes a type item 75 for setting the type of the food material F and a cooking item 76 for setting the cooking degree of the food material F. ) is displayed.
  • a type item 75 a number indicating the type of the food material F classified in advance is selectively displayed.
  • the cooking item 76 three kinds of “soft”, “normal”, and “hard” are displayed as softness indicators of the food ingredient F .
  • the control panel 74 is provided with a direction key 77 and a decision key 78 for setting the number of this kind item 75 and an index of the cooking item 76 as the operation unit 72 .
  • a type item 75 for setting the type of the food material F, and a temperature item 79 for setting the cooking temperature of the food material F may be displayed.
  • a target value of the internal temperature during cooking by heating and cooking the food material F is displayed.
  • the operation part 72 can adjust the temperature of the temperature item 79 in 5 degreeC increments.
  • the information on the type of food material F input from the control panel 74 may be information divided into more detailed types with respect to leaf vegetables Le, fruits and vegetables, and root vegetables Ro.
  • the information on the type of food material F input from the control panel 74 may be rough classification information such as whether the food material F is vegetables, meat, or fish.
  • setting information for heating and cooking is input by the user from the operation unit 72 .
  • the heating unit 20 is controlled based on the heating and cooking setting information so that the internal temperature of the food ingredient F reaches the target when the heating and cooking of the food ingredient F is finished. temperature is reached When the food material F is vegetables, it becomes softer so that the internal temperature of the food material F increases at the time of completion
  • a cooking appliance 1 capable of automatically heating and cooking a plurality of ingredients F will be described.
  • the cooking appliance 1 of the second embodiment is different from the first embodiment in the configuration of the heating unit 20 and the control related to heating and cooking.
  • the cooking appliance 1 is configured in the same manner as in the first embodiment, except that the configuration of the heating unit 20 and control of heating and cooking are different from those of the first embodiment. Accordingly, only the heating unit 20 having a different configuration and the control related to heating and cooking will be described, and the same configuration will follow the description of the first embodiment, and a detailed description thereof will be omitted.
  • FIG. 16 is a front view of the inside of the cooking chamber 12 of the cooking appliance 1 according to an embodiment
  • FIG. 17 is a perspective view of the upper heater 100 according to an embodiment
  • FIG. 18 is an embodiment
  • FIG. 19 schematically shows an example of the arrangement of the upper heater 100 in the cooking chamber 12 according to an embodiment
  • FIG. 20 is a cooking appliance according to an embodiment. It is a control block diagram of (1).
  • the heating unit 20 includes a plurality of heaters, and may include a plurality of motors for transmitting rotational force corresponding to each of the plurality of heaters. have.
  • the control unit 90 is an area in which each of the plurality of food materials F is disposed based on the three-dimensional shape and image of each of the plurality of food materials F may be determined, and a plurality of motors may be controlled to rotate a plurality of heaters so that an area in which each of the plurality of food materials F is disposed is included in the heating area.
  • the heating unit 20 includes a plurality of heaters, including a first upper heater 100a , a second upper heater 100b , and a convection heater 26 .
  • the first upper heater 100a, the second upper heater 100b, and the convection heater 26 are each configured to be capable of independently controlling output.
  • Two convection heaters 26 are provided in the same arrangement as in the first embodiment, for example.
  • the first upper heater 100a and the second upper heater 100b are spaced apart from each other in the left and right directions.
  • the first upper heater 100a is disposed on the left side of the upper surface of the cooking chamber 12 .
  • the second upper heater 100b is disposed on the right side of the upper surface of the cooking chamber 12 .
  • the first upper heater 100a and the second upper heater 100b are provided to extend in the front-rear direction, respectively.
  • Both the first upper heater 100a and the second upper heater 100b partially heat the inside of the cooking chamber 12 .
  • the first upper heater 100a and the second upper heater 100b are examples of a partial heating unit.
  • the first upper heater 100a and the second upper heater 100b are configured by the upper heater 100 having the same configuration.
  • the upper heater 100 is, for example, an infrared heater.
  • the upper heater 100 is configured to be able to change the heating area HA, which is a heating area within the cooking chamber 12 .
  • the upper heater 100 includes a heater body 102 and a cover 104 .
  • the heater body 102 is a heat source emitting infrared rays.
  • the heater body 102 is disposed within the cover 104 .
  • the cover 104 has an upper cover member 106 that covers the heater body 102 from above, and a lower cover member 108 that covers the heater body 102 from the bottom. Although not shown, a plurality of through holes or a plurality of slits are formed in the lower cover member 108 to illuminate the heater body 102 .
  • Rotation shafts 110 supporting the upper heater 100 are provided at both ends of the cover 104 in the longitudinal direction. Each of the rotation shafts 110 is rotatably supported by wall portions on both front and rear sides of the housing 10 . As shown in FIG. 19 , a rotating mechanism 112 for rotating the rotating shaft 110 is mounted on the rotating shaft 110 provided at the rear side of the cover 104 .
  • the rotating mechanism 112 includes, for example, a motor and a gear.
  • the heater body 102 is provided in three pieces.
  • the three heater bodies 102 are respectively disposed along the longitudinal direction of the upper heater 100 so as to be coaxial with the axis of the rotation shaft 110 . In this way, even when the upper heater 100 rotates around the rotation shaft 110 , the position of each heater body 102 does not change.
  • the inner surface of the upper cover member 106 constitutes a reflective portion 107 that reflects infrared rays emitted by the heater body 102 .
  • the cross-sectional shape of the reflector 107 forms a parabola with the heater body 102 as a focal point.
  • the reflector 107 rotates to change the infrared irradiation area, that is, the heating area HA. Accordingly, the food material area FA in which the food material F in the cooking chamber 12 is disposed may be included in the heating area HA.
  • the rotation of the upper heater 100 is controlled by the controller 90 .
  • the control unit 90 independently controls the rotation of the first upper heater 100a and the second upper heater 100b, that is, the driving of each rotating mechanism 112 .
  • the three-dimensional measurement unit 40 measures the three-dimensional shape of the plurality of food materials F when a plurality of food materials F are disposed in the cooking chamber 12. Three-dimensional information indicating the three-dimensional shape of each food material F to acquire When a plurality of food materials F are disposed in the cooking chamber 12 , the photographing unit 50 acquires a photographed image of the plurality of food materials F. In this way, the three-dimensional measuring unit 40 and the photographing unit 50 detects information of each of the plurality of food materials (F).
  • the control unit 90 determines that a plurality of food materials F are disposed in the cooking chamber 12 based on the three-dimensional information input from the three-dimensional measurement unit 40 and the photographed image of the food material F inputted from the photographing unit 50 . In this case, as information on each of the plurality of food materials F, the type and size of each food material F are recognized. The control unit 90 also recognizes the food material area FA in which each food material F in the cooking chamber 12 is arranged based on the three-dimensional information and the captured image.
  • the control unit 90 controls the first upper heater 100a and the second upper heater 100b to heat the food material F for each food material area FA.
  • the first upper heater 100a and the second upper heater 100b each have a different food material area FA or the same food material area FA by driving a corresponding rotating mechanism 112 by the control unit 90 in the heating area ( HA) is rotated for inclusion.
  • the control unit 90 sets heating and cooking conditions for each food material F based on the type and size of each food material F.
  • the control unit 90 sets the internal temperature of any one of the plurality of ingredients F to a first set temperature (eg, less than 50° C. or a second
  • the set temperature eg, the heating time when it exceeds 60 ° C.
  • the set temperature can be adjusted so as to correspond to the heating time of the other food material (F) among the plurality of food materials (F).
  • the controller 90 may control heating and cooking of the first ingredients and the second ingredients. Adjust the heating time when the internal temperature of one ingredient (F) of the first ingredient and the second ingredient is at least either one of less than 50 °C and more than 60 °C to the heating time of the other ingredient (F) to be completed at the same time .
  • a control flow related to heating and cooking of the cooking appliance 1 according to the second embodiment is basically the same as the control flow in the cooking appliance 1 according to the first embodiment shown in FIGS. 7 and 8 .
  • the control unit 90 reads information input from the temperature sensing unit 30 , the three-dimensional measuring unit 40 , the photographing unit 50 , and the internal temperature sensing unit 60 (step ST2), and each type of the plurality of ingredients F and size are recognized (step ST3).
  • control unit 90 recognizes the type and size of each of the plurality of food materials F, based on the type and size of each food material F, the control unit 90 sets the heating and cooking conditions of each food material F (step ST4) ), heating and cooking of each food material F is performed according to the set heating and cooking conditions (step ST5).
  • control unit 90 estimates and monitors the internal temperature of each food material F based on the surface temperature of each food material F input from the temperature sensing unit 30 do.
  • the control unit 90 rotates the first upper heater 100a and the second upper heater 100b as needed so that the different food material areas FA are at least any one to be included in the heating area (HA) of
  • the control unit 90 executes a first temperature range heating operation and a second temperature range heating operation for the vegetables, and performs a third temperature range heating operation as necessary. run additional
  • the control unit 90 independently executes the first temperature range heating operation and the second temperature range heating operation for these various vegetables, and, if necessary, additionally a third Execute the temperature range heating operation.
  • the control unit 90 controls the first upper heater 100a, the second upper heater 100b and The execution time of the first temperature range heating operation of the target food material F by controlling the driving state and output of the convection heater 26, that is, after starting the first temperature range heating operation, the internal temperature of the food material F is Adjust the time until reaching 50°C.
  • the control unit 90 determines that the internal temperature of the target food material F is 50 ° C. or higher (YES in ST5-2), ends the first temperature range heating operation,
  • the second temperature range heating operation is started (step ST5-3).
  • the convection heater 26 is driven with a predetermined output to heat the target food material F in the cooking chamber 12 . Accordingly, the internal temperature of the target food ingredient F in the cooking chamber 12 rises at a rate of 2.0° C./min or more depending on the type of the ingredient F.
  • step ST5-4 when it is determined that the internal temperature of the food material F is higher than 60° C. (step ST5-4), the control unit 90 ends the second temperature range heating operation (step ST5- 5). And when the target arrival temperature of the target ingredient F is 60°C (NO in ST5-6), heat cooking is completed, and when the target arrival temperature of the target ingredient F is higher than 60°C ( In the example of ST5-6), the third temperature range heating operation is started (step ST5-7).
  • the control unit 90 controls the first upper heater 100a, the second upper heater 100b and the convection heater 26 so that the heating and cooking of the plurality of food materials F is completed at the same time.
  • Meat (Me) is an example of the first food material (Fa).
  • the leafy vegetables Le is an example of the second food material Fb.
  • FIG. 21 shows images of a plurality of ingredients F captured by the photographing unit 50 of the cooking appliance 1 according to an embodiment
  • FIG. 22 shows the operation of the cooking appliance 1 according to an embodiment. This is a timing chart.
  • the control unit 90 controls the three-dimensional measurement unit ( Based on the three-dimensional information input from 40) and the photographed image of the food material F inputted from the photographing unit 50, the type of each food material F in the cooking chamber 12 (meat (Me) and leafy vegetables (Le) is thing, or specific types of meat (Me) and leafy vegetables (Le)) and size, and at the same time, as shown in FIG. The surface temperature of the food material F is obtained.
  • the first upper heater (100a) is located in the food material area ( FA) is properly rotated to include the heating region HA, and the second upper heater 100b is rotated appropriately to include the food material region FA of the leafy vegetables Le in the heating region HA.
  • the meat (Me) to be cooked is beef or pork, etc.
  • the leafy vegetables (Le) are spinach or green vegetables.
  • the target temperature increase rate is set to 2.3°C/min, and the target attained temperature is set to 70°C.
  • a preset heating operation is performed with respect to the meat Me.
  • the first upper heater 100a is continuously operated from the start of heating and cooking to completion (from time t0 to time t3) based on the estimated internal temperature of meat Me. driven in the driven state.
  • the driving state of the first upper heater 100a is not limited thereto, and in combination with the heating by the convection heater 26 , the meat Me is cooked with gravy, in a continuous driving state or in an intermittent driving state. It should be able to be driven.
  • a first temperature range heating operation, a second temperature range heating operation, and a third temperature range heating operation are performed so that the heating and cooking of the leafy vegetables Le is completed at the same time as the meat Me. .
  • the controller 90 sequentially calculates and obtains the time until heating and cooking of the meat Me is completed.
  • the second upper heater 100b is driven to heat the leafy vegetables Le.
  • the second upper heater 100b is driven in an intermittent driving state, and the convection heater 26 is not driven.
  • the driving state of the heating unit 20 in the first temperature range heating operation is not limited thereto, and at least one of the second upper heater 100b and the convection heater 26 so that the internal temperature of the food material F rises toward 50 ° C. It is sufficient if one heater can be driven in a continuous driving state or an intermittent driving state.
  • the output of the second upper heater 100b is adjusted to match the time for heating and cooking the leafy vegetables Le to the time for completing the heating and cooking of the meat Me.
  • the second upper heater 100b is driven to heat the leafy vegetables Le.
  • the second upper heater 100b is driven in an intermittent driving state, and the convection heater 26 is not driven.
  • the driving state of the heating unit 20 is not limited thereto, and the internal temperature of the food material F increases toward 60° C., and the increase rate of the internal temperature of the leafy vegetables Le is the target temperature increase rate.
  • At least one of the second upper heater 100b and the convection heater 26 may be driven in a continuous driving state or an intermittent driving state so as to be.
  • the leafy vegetables Le is heated with residual heat (strictly, heat from the first upper heater 100a) in the cooking chamber.
  • the driving state of the heating unit 20 in the third temperature range heating operation is not limited thereto, and at least one of the second upper heater 100b and the convection heater 26 so that the internal temperature of the food material F reaches the target temperature. It is sufficient if one heater can be driven in a continuous driving state or an intermittent driving state. In this case, the output of the first upper heater 100a is adjusted to match the time for heating and cooking the leafy vegetables Le to the time for completing the heating and cooking of the meat Me.
  • the meat (Me) and the leafy vegetables (Le) can be cooked at the same time while heating and cooking the leafy vegetables (Le) with a moderately soft and preferred texture and taste.
  • the first food material Fa and the second food material Fb When different types of first food material Fa and second food material Fb are disposed in the cooking chamber 12 , the first food material Fa and the second food material Fb Each information is sensed, and the heating time when the internal temperature of one food material F among the first food material Fa and the second food material Fb is at least either one of less than 50 ° C and greater than 60 ° C, the other side It adjusts to the heating time of the food material F, and completes the heating cooking of the 1st food material Fa and the 2nd food material Fb at the same time. Accordingly, while simultaneously cooking the first food material Fa and the second food material Fb, the two food materials Fa and Fb may be cooked with a preferred texture and taste.
  • FIG. 23 is a diagram illustrating the configuration of the temperature sensing unit 30 of the cooking appliance 1 according to an exemplary embodiment.
  • the control unit 90 estimates the internal temperature of the food material F from the surface temperature of the food material F has been described as an example, but is not limited thereto.
  • the temperature sensing unit 30 may be configured to directly measure the internal temperature of the food material (F).
  • the temperature sensing unit 30 may include a temperature probe 120 that is inserted into the food material F to detect the internal temperature of the food material. This is also the same in the first and second modified examples and the second embodiment.
  • the heating unit 20 includes a plurality of heaters, specifically, an upper heater 22 , a lower heater 24 , and a convection heater 26 , but the present invention is not limited thereto.
  • the heating unit 20 may be composed of only the upper heater 22 and the convection heater 26 or may be composed of only the upper heater 22 and the lower heater 24 .
  • the heating unit 20 may be configured as a single heater. This is also the case in the first and second modified examples.
  • the heating unit 20 has two upper heaters 100 and a convection heater 26, but the present invention is not limited thereto.
  • the heating unit 20 may include three or more upper heaters 100 .
  • the heating unit 20 may be composed of only the plurality of upper heaters 100 .
  • the arrangement of the upper heater 100 is not limited to the above arrangement and can be changed.
  • the upper heater 100 is configured as an infrared heater, but is not limited thereto, and may be configured as, for example, a heating wire.
  • the control unit 90 based on the three-dimensional information input from the three-dimensional measuring unit 40 and the photographed image input from the photographing unit 50, the type of food material (F) arranged in the cooking chamber (12) (F) and size are recognized, but is not limited thereto.
  • the cooking appliance 1 may be configured to input an operation for designating the type of the food ingredient F to be cooked through the control panel 74 .
  • the cooking appliance 1 may be configured to input an operation for designating the size of the food material F to be cooked through the control panel 74 . This is also the same in the first and second modified examples and the second embodiment.
  • the image of the ingredients and the heating and cooking conditions are stored in the storage unit 80 built in the cooking appliance 1, but is not limited thereto.
  • the food material image and heating and cooking conditions are stored in a cloud server on the Internet, and the control unit 90 may access the Internet to appropriately obtain the food material image and heating and cooking conditions from the cloud server. This is also the same in the first and second modified examples and the second embodiment.
  • the cooking appliance 1 according to the disclosed technology is an oven
  • the oven is only an example of the cooking appliance 1
  • the disclosed technology is a grill accompanying a burner, etc. It can also be applied to other cooking appliances such as microwave ovens.
  • the disclosed embodiments may be implemented in the form of a recording medium storing instructions executable by a computer. Instructions may be stored in the form of program code, and when executed by a processor, may create a program module to perform the operations of the disclosed embodiments.
  • the recording medium may be implemented as a computer-readable recording medium.
  • the computer-readable recording medium includes any type of recording medium in which instructions readable by the computer are stored. For example, there may be read only memory (ROM), random access memory (RAM), magnetic tape, magnetic disk, flash memory, optical data storage, and the like.
  • ROM read only memory
  • RAM random access memory
  • magnetic tape magnetic tape
  • magnetic disk magnetic disk
  • flash memory optical data storage, and the like.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • General Engineering & Computer Science (AREA)
  • Theoretical Computer Science (AREA)
  • Automation & Control Theory (AREA)
  • Human Computer Interaction (AREA)
  • Food Science & Technology (AREA)
  • Electromagnetism (AREA)
  • Electric Stoves And Ranges (AREA)

Abstract

Est prévu : un appareil de cuisson qui permet de cuire automatiquement un matériau alimentaire dans un plat avec une sensation en bouche et un goût préférés de l'utilisateur sans exiger de l'utilisateur la réalisation d'opérations compliquées ; et un procédé de commande de celui-ci. L'appareil de cuisson selon un mode de réalisation comprend : une chambre de cuisson ; une unité de chauffage qui chauffe l'intérieur de la chambre de cuisson ; une unité de détection de température qui est placée à l'intérieur de la chambre de cuisson pour détecter la température d'un matériau alimentaire lorsque le matériau alimentaire est placé dans la chambre de cuisson ; et un processeur qui détermine des conditions comprenant un taux d'élévation de température cible et une température intérieure cible souhaitée sur la base du type et de la taille du matériau alimentaire, et règle la sortie de l'unité de chauffage sur la base de la température intérieure du matériau alimentaire qui est déterminée sur la base de la température du matériau alimentaire, détectée par l'unité de détection de température, et des conditions ci-dessus.
PCT/KR2021/016816 2020-11-26 2021-11-16 Appareil de cuisson et son procédé de commande WO2022114649A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US17/531,362 US20220163214A1 (en) 2020-11-26 2021-11-19 Cooking apparatus and control method thereof

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2020-196030 2020-11-26
JP2020196030A JP2022084280A (ja) 2020-11-26 2020-11-26 加熱調理器
KR1020210119352A KR20220073638A (ko) 2020-11-26 2021-09-07 조리 기기 및 그 제어 방법
KR10-2021-0119352 2021-09-07

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WO2022114649A1 true WO2022114649A1 (fr) 2022-06-02

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090044749A (ko) * 2007-11-01 2009-05-07 엘지전자 주식회사 오븐 및 그 제어방법
US20160316525A1 (en) * 2013-12-05 2016-10-27 R-Menu Oy Oven for heating and frying food
KR20180083167A (ko) * 2017-01-12 2018-07-20 엘지전자 주식회사 조리 기기 및 그를 포함하는 조리 시스템
KR20200070083A (ko) * 2018-12-06 2020-06-17 삼성전자주식회사 삼차원 측정 장치를 포함하는 가열 조리기
KR20200105621A (ko) * 2019-02-28 2020-09-08 삼성전자주식회사 가열 조리기 및 가열 조리 방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090044749A (ko) * 2007-11-01 2009-05-07 엘지전자 주식회사 오븐 및 그 제어방법
US20160316525A1 (en) * 2013-12-05 2016-10-27 R-Menu Oy Oven for heating and frying food
KR20180083167A (ko) * 2017-01-12 2018-07-20 엘지전자 주식회사 조리 기기 및 그를 포함하는 조리 시스템
KR20200070083A (ko) * 2018-12-06 2020-06-17 삼성전자주식회사 삼차원 측정 장치를 포함하는 가열 조리기
KR20200105621A (ko) * 2019-02-28 2020-09-08 삼성전자주식회사 가열 조리기 및 가열 조리 방법

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